• 3 Tablespoons
    Vegetable oil
  • 60 Grams Long
    beans, diced
  • 60 Grams
    Water spinach
  • 100 Grams
    Fresh shrimps, peeled with tail intact
  • 4 Bird eye’s chillies (bawa), crushed
  • 3 Cups Cooked rice, cooled


Ground Paste:


  • 3 Red chilies
  • 3 Cloves Garlics
  • 3 Shallots
  • 2 Tablespoons Dried shrimps
  • 1 Tablespoon Shrimp paste
  • ½ Teaspoon Salt
  • 1 Teaspoon Fish sauce

Method of Preparation:

Step 1: First, measure 3 bowls of cooked rice, preferably overnight, long grain rice
into a large bowl. Using wet hands, give the rice a quick mix. This helps to break up
clumps in rice.

Step 2: Then, wash, soak and rinse well the water spinach. Cut water convolvulus into
Step 3: Next, wash, soak and rinse well the long beans. Dice the long beans into small
Step 4: Peel the shells off the fresh shrimp with the tail intact.
Step 5: Crush the bird eye’s chillies and set aside for later use. Next, prepare the
blended spices.
Step 6: To prepare the blended paste, first, soak the dried shrimps till softened and
drained well.
Step 7: Next, deseed chillies, peel garlic and shallots and cut everything into big
Step 8: Put the chillies, garlic, shallots, dried shrimps and toasted shrimp paste into a
blender and blend for about 3 seconds. Then, set aside the blended paste and we’re
ready to fry the rice.
Step 9: To fry the rice, first heat up wok until it’s really hot. Then heat up oil in wok.
Add in pounded/blended ingredients and fry until lightly brown and fragrant.
Step 10: Next, add the cut and diced vegetables, peeled shrimps and crushed bird
eye’s chillies. Stir fry for a while to ensure everything is evenly mixed.
Step 11: Then, add in the cooked rice.
Step 12: Stir fry and toss the rice around to make sure they are evenly mixed with the
other ingredients.
Step 13: Lastly, add in salt and fish sauce. Continue to toss and stir fry for about 5
minutes. And we’re done!
Step 14: Serve the fried rice while it’s hot garnish with crisp fried shallots & prawn
crackers on the side and ENJOY!


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